A tasty link to Cajun culture

Deep fried, grilled, smoked, on a bun, in between two pieces of white bread, with a fork and a knife, with my hands, for breakfast, lunch, dinner or anytime in between — Any way you slice it, boudin is a dish that is at the heart of the Cajun culture.

Asking out-of-towners if they like (or have even heard of) boudin is akin to asking teenagers if they would like their parents to accompany them to the school dance — they give you a guarded, confused look, waiting for you to explain yourself more fully. When asked exactly what is in boudin, there is usually a bit of hemming and hawing and responses like “Um, it’s kind of like dirty rice?” Although these responses may unnerve the unadventurous eater, they attempt to describe one of the seemingly indescribable and ubiquitous facets of Cajun cuisine.

From more mainstream regional foods such as lobster rolls and philly cheese steaks to more unfamiliar favorites such as scrapple, every region has its own distinctive palette that evolves just the same as any other part of the local landscape: as a result of local color, whether that be the people, the access to certain animals or the current economy.

A model example of regional food, the ingredients and preparation of boudin vary from region to region of Cajun Country as do the stories and discussions of its origins. Although there is no exact date of the so-called beginning of boudin, there is enough research to trace its (and most Cajun families’) “ancestry” back to France, according to southernboudaintrail.com. Perhaps the long lost cousin of the French boudin blanc — sausage made with pork, chicken, and/or veal mixed with milk, cognac, and spices — Cajun boudin, besides the spelling, bears no resemblance to the French sausage.

In today’s society where the term “wasteful” is a near condemnation, we should all give a great big “thank you” to the Cajuns for employing an inventive attitude that led to what is now a star of their cuisine. Boudin was born out of the French Acadians (today’s Cajuns) resourcefulness.

Back in the days when people actually hunted for their food, when eating a pork product meant more than simply driving in an air-conditioned car to an air-conditioned store to pick up a prettily packaged boudin link, being resourceful was more of a necessity than an act of philanthropy.

Mixing pork scraps with whatever seasonings were available and stuffing it all in a hog’s intestine (casing) — although it may sound crude to delicate ears — was an ingenious approach to a new dish and the beginnings of a regional staple. Rice was only added (about a century) later, after the advent of large-scale rice production.

The boudin link — perhaps the most popular version of the Cajun fast food- can nowadays be filled with a variety of meats, including shrimp, crawfish, chicken and even alligator.

Although boudin can be found in regional specialty meat shops, grocery stores and restaurants, perhaps the most authentic tasting experience can be found in those shanty-like, roadside huts; you know, the ones with the handmade signs touting such enticing adjectives as “hot and fresh.” It is at these boudin shacks that one is more likely to swap family stories and to discuss- sometimes heatedly- whose recipe reigns supreme.

In homage to Mardi Gras 2012, Museum of the Gulf Coast will host The Boudin Trail, an exhibit that was created by the Southern Foodways Alliance. The museum will serve as an entry point to the Mardi Gras festivities and will sell parking, Mardi Gras tickets and discounted museum admission of $2 for adults and $1 for children.

In conjuction with The Boudin Trail exhibit, visitors can also peruse the temporary exhibit Carnaval, which includes 130 items of international folk art and Carnaval memorabilia, highlighting carnival celebrations around the world.